Nut-Free Basil Pesto
You don’t need nuts to make a delicious fresh basil pesto! Learn how to make this tasty sauce without any pine nuts and without sacrificing flavor.
Equipment
- Mini food processor or blender
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup parmesan cheese
- ¼ cup seeds of choice toasted (optional)*
- Juice of ½ a lemon
- 3 garlic cloves roughly chopped
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ⅓ cups extra virgin olive oil plus more as needed
Instructions
- Wash your basil leaves and spin them in a salad spinner or pat them dry with a clean towel. Add the basil to a mini food processor or blender and pulse to chop the leaves roughly.
- Add the cheese, seeds, lemon juice, garlic, and seasonings, and start the food processor or blender. As it runs, drizzle in the olive oil and continue blending until a smooth, creamy pesto sauce forms.
- Use immediately or store in the refrigerator for 5 days or the freezer for a year.
Notes
* Sunflower seeds, pumpkin seeds, sesame seeds, or hemp seeds are great nut alternatives for pesto. I recommend toasting them in a skillet over medium-low heat for a few minutes to bring out a nuttier flavor. If you prefer to avoid seeds, you can omit them.
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 3gProtein: 7gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 9mgSodium: 356mgPotassium: 122mgFiber: 1gSugar: 0.4gVitamin A: 884IUVitamin C: 3mgCalcium: 182mgIron: 1mg
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